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Method

1. Cook the rice according to pack instructions for 20-25 minutes until tender then drain. Place the oil, vinegar, cumin and some seasoning together in a mixing bowl, and whisk to combine. Add the warm rice, stir to coat in the dressing and leave to cool.

2. Cook the broad beans in boiling water for 2-3 minutes until just tender. Drain and refresh under cold running water. Pat dry and add to the rice with the fennel, mint, parsley and seeds.

3. Cut the halloumi into 8 thick slices and brush with a little olive oil. Heat a ridged griddle pan or barbecue, and cook the slices on both sides until golden. Serve the slices with the salad as they are, or cut them into strips and stir through.